Easy Low Carb Chocolate Icing

Add an extra bit of yumminess to your cupcakes with our Easy Low Carb Chocolate Icing.

By Joanne  Print

  • Yields 12 serves


 1/3 cup (75g) of Low Carb Icing Mix (75g)

 1/3 cup (40g) cocoa powder

 2 heaped Tablespoons (40g) butter

 1 teaspoon (10ml) of milk of choice

 1/2 tub (125g) of cream cheese


1Place butter & cream cheese in the microwave together for 30 seconds so soft but not melted.

2 Place all of the ingredients in a bowl.

3Using electric beaters, whip until combined and fluffy.

4Your Icing is ready to go! Your cake/ cupcakes must be completely cool before icing.


1Icing will last in the fridge for up to 5 days. Cannot be frozen.

Nutrition Facts

Serving size23g
Energy81 Cal (339 Kj)
Fat, total7g
- Saturated fat4g
Carbohydrate, total1g
- Sugar0g

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